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Recipes
Cookie - Chai Coconut Oatmeal Cookies
By tinathorn
It’s all about the chai spices: cardamon, cinnamon, ginger, and nutmeg in these oatmeal cookies packed with walnu...
- COOKIES:
- 2 tablespoons ground flaxseed meal + 6 tablespoons water (2 flax eggs)
- 1/4 cup coconut sugar
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon pure vanilla extract
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 ccup gluten-free rolled oats
- 1/4 cup raw walnuts, chopped
- 1/4 cup coconut, unsweetened, shredded
- GLAZE:
- 1/2 teaspoon coconut oil
- 1 teaspoon coconut butter
- 2 teaspoon pure maple syrup
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamon
- 1/8 teaspoon ground ginger
bars - Almond Butter-Quinoa Blondies
By tinathorn
Preheat oven to 350°F. Coat an 8-inch-square baking pan with cooking spray and line the bottom with parchment pape...
- 1/4 cup unsalted butter, softened
- 3/4 cup smooth or crunchy natural almond butter
- 2 large eggs
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 3/4 cup quinoa flour (see Tip)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
cookie - Chocolate Dipped Almond Butter Cookies
By tinathorn
Preheat oven to 350 F. Combine the almond butter and sweetener
- Optional:
- 1 cup almond butter
- 1 cup equivalent granular sweetener of choice (I used Swerve)
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 1/2 cups chocolate chips
- 1/3 cup almond milk
bar - gluten free chocolate slice
By tinathorn
1. Bring a small pot of water to a boil, then turn off the heat
- 2 cups (16oz) coconut cream concentrate / coconut butter (OR make your own. Note: Coconut butter is NOT the same thing as coconut oil.)
- 1 cup (6oz) 70% dairy-free chocolate chips
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon vanilla stevia (optional*)
- 1/4 cup shredded unsweetened coconut, toasted (optional)
- You know how we love stevia, but you may leave it out, or substitute with ground coconut sugar, to your taste.
cracker - Crispity Hazelnut-Parmesan Cracker
By tinathorn
Preheat oven to 275 F. Combine ingredients in a bowl, and mix until a ball of dough has formed
- 1 cup (112g) hazelnut flour
- 1/2 cup (50g) parmesan (reggiano) cheese, grated, densely packed
- 1 each (33g) egg white
- 2 each (6g) garlic cloves, minced
- 2 tsp (2g) fresh oregano (thyme, rosemary, sage and/or marjoram), rough chop
- salt, pepper and chili flakes, to taste
quickbread - Gluten Free Chocolate Chip Gingerbread Muffins
By tinathorn
Preheat oven to 350. Mix all dry ingredients in one bowl
- 2 1/4 cups gluten free oat flour
- 1/3 cup maple syrup
- 2 flax eggs (I used a flax egg replacement)
- 1/4 cup coconut oil
- 1/4 cup molasses
- 1 - 1 1/2 tsp ginger (depending on how spicy you like it)
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1/3 cup almond milk
- 1/3 cup chocolate chips (I used Enjoy Life)
chicken - Buttery Garlic Parmesan Chicken
By tinathorn
Season the chicken with a little salt and black pepper
- 1 1/2 lbs chicken thighs, skin-on and deboned
- Salt
- Ground black pepper
- 3 tablespoons melted butter
- 20 cloves garlic, peeled and gently smashed
- 1/4 cup white wine, beer, or champagne
- 1/4 cup water
- Pinch of cayenne pepper
- 1 tablespoon Italian Parsley
- 1/3 cup Parmesan cheese
quickbread - Banana Marble Bread
By tinathorn
Preheat oven to 350F. Lightly grease a loaf pan (use 9×5-inch or 8×4-inch pan)
- 1 cup sorghum flour (or certified gluten-free oat flour*)
- 1/2 cup brown (or white) rice flour
- 1/4 cup tapioca flour
- 1/4 cup potato starch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup coconut sugar
- 3 small, very ripe bananas, mashed completely (use blender, food processor or potato masher)
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (or other fat of choice), melted
- 2 Tablespoons pure maple syrup (or other liquid sugar of choice)
- 2 large eggs (For egg-free, you may use egg replacer prepared to equal 2 eggs)
- 2 teaspoons pure vanilla extract
- 3 Tablespoons unsweetened cocoa powder (Don’t add it to your dry ingredients.)
- 1 – 2 Tablespoons pure maple syrup (additional)
- See “Notes” below recipe.
pie - No-Bake Mango Cream Pie
By tinathorn
Prepare the crust: Combine all ingredients in a medium bowl and mix thoroughly
- For the crust:
- 1/2 cup (4 ounces) butter, melted
- 1 1/2 cup graham cracker crumbs
- 2 teaspoons sugar
- For the filling:
- 1 (8-ounce) bar cream cheese, room temperature
- 1/3 cup white sugar
- 1 cup fresh mango puree (from 4 to 6 mango cheeks)
- 2 1/4 teaspoons or 1 packet gelatin, dissolved in 2 tablespoons cold water and left to stand
- for 5 minutes
- 1 cup heavy cream, whipped to soft peaks
candy - Bulletproof Coffee Gummies
By tinathorn
Blend all in your blender until mixed well and frothy
- 1 cup hot fresh brewed organic coffee
- 1 TBSP grass fed butter
- 1 TBSP Organic coconut oil
- 1 TBSP organic vanilla extract
- 5 TBSP grass fed gelatin
- Sweeten to taste with stevia, honey or maple syrup